1
fennel bulb, cored and finely sliced with a sharp knife or a mandoline

12
pink radishes, finely sliced with a sharp knife or a mandoline

4
ounce(s)
feta chese, crumbled

Chopped parsley, to serve

Dressing

Sea salt

Pepper

Juice of 3 small limes

3/4
teaspoon(s)
ginger, peeled and finely minced

6
tablespoon(s)
olive oil

3
tablespoon(s)
heavy cream

Directions

Rinse the quinoa and cook it with a kaffir lime leaf, covered, in 2 2/3 cups salted water. When the water is absorbed, stop the heat and let rest for 5 minutes. Fluff with a fork and transfer to a bowl, discarding the kaffir lime leaf, to leave to cool.

In the meantime, in a large bowl, combine the slices of grapefruit, avocado, fennel, and radish and toss gently.

Make the dressing by adding ingredients in this order: salt, pepper, lime juice, ginger, olive oil. Emulsify with a small whisk and finish with the heavy cream; keep aside.

Add the quinoa with the feta and parsley to the vegetables and fruit. Toss gently with the dressing and serve.